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I took a bunch of these this morning to the teenage Sunday School class in our ward, we have very few teenagers in the ward, and the bishop insisted upon visiting the class. When the first and second counselors tried sitting in on the class also, he pulled rank and "cast them out."

Place everything in a crockpot and its done when you ready to eat. I even did this in a pan on the stove last night because I forgot to get it going earlier. I also add a large chopped onion to the hamburger while its cooking and continue cooking until the onions are translucent.

Place meat in crockpot. Top with soups, water and mushrooms. Cook until you're ready to eat but at least 4 hours on high. If cooking longer use a lower temp. This can also be done in a covered baking dish in the oven but its easier in the crockpot. Serve over rice or noodles

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I mentioned my girlfriend's fish tacos in a general discussion thread, and as requested, here is the recipe. It is gluten free and vegetarian (not vegan though), but is delicious by anybody's standards. Here is the site we got it from:

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I mentioned my girlfriend's fish tacos in a general discussion thread, and as requested, here is the recipe. It is gluten free and vegetarian (not vegan though), but is delicious by anybody's standards. Here is the site we got it from:

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Yesterday the fiance added some rootbeer extract to a batch of chocolate chip cookies. Zoinks!

Highly recommend.

That actually does sound good. Probably even better with vanilla chips (I should avoid chocolate as it aggravates at times my movement disorder…not so bad since most of the time chocolate is pretty lousy unless it is the expensive kind, got used to the good stuff when we were in Russia).

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It looks tasty. But i have to ask, how can something with fish in it be vegetarian?? Fish=meat.

That is so weird, I was just watching a few minutes of a sitcom pilot to see if I could stand it (I can't, I just don't do sitcoms except for the rare one) and they were doing the fish is not vegetarian routine….

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Interests:I enjoy reading and collecting Tudor/Medieval/European histories and biographies. I'm a mother of two children; my son is 22 and daughter is 20. They are away at school now. I also enjoy cooking. My husband and I have been married 25 years.

This is a recipe for some really delicious fudge that my Dad used to make:

3 six ounce packages of semi-sweet chocolate chips

1 14oz can of sweetened condensed milk

1 1/2 teaspoons vanilla extract

1 pinch salt

1 cup chopped pecans*

Line an 8-inch baking pan with wax paper or aluminum foil. In a heavy 2 quart saucepan, combine chocolate chips, sweetened condensed milk, and salt. Cook over low heat until chips are melted. Remove from heat and stir in nuts and vanilla. Spread mixture evenly into the lined pan. Refrigerate for 2 hours or until firm. Cut into squares and enjoy! Makes 36 pieces.

*Any type of nut can be used, but we always preferred pecans, since we had several pecan trees in our yard. We tried other nuts such as walnuts, almonds, etc., but we found that pecans just tasted better with this particular recipe.

Edited October 21, 2014 by Silhouette

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Today I'm going to try a modified version of the chicken and broccoli braid recipe that was posted above. It looked really tasty. As one who makes his own bread, I cannot imagine using the Pillsbury (or whatever bran) nonsense, I will be doing my own breaded exterior enclosure. I suspect that I'll be using a wheat-oat base I'll post complete details when the dish is completed..

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I am me. A guy. If I can cook it in a microwave, it is already tasty before it thaws out. If I can get it via a drive-thru window, it is already tasty before I order it. If she cooks it for me, well...tasty may be debatable. If I cook it, it will require a bio-hazmat team and a whole lote of e.r time.

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That actually does sound good. Probably even better with vanilla chips (I should avoid chocolate as it aggravates at times my movement disorder…not so bad since most of the time chocolate is pretty lousy unless it is the expensive kind, got used to the good stuff when we were in Russia).

Eek! Vanilla chips would be fantastic!

Om nom nom nom...

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Just made this last night. It doesn't look appetizing in the least, but it's one of my favorite Bolivian foods. My kids love it, and we have it fairly often. It's from Southern Peru/Western Bolivia. It can be served hot or cold, but I prefer it hot.

You'll need two ingredients that you'll have to buy from a latino market:

First of all, you can freeze the peppers, onion, etc. to save time in the future. When you dice three peppers, you don't need all of it, so I love to freeze it for later. Usually I can make it three times with the ingredients I have.

In a large pot, heat oil at medium heat. Add peppers, onion, garlic, salt, and cayenne pepper, stirring occasionally until soft. Add sausage, cooking about 5-10 minutes. Add chicken that has been seasoned with 1 tsp. of salt and 1/4 tsp. of cayenne pepper with bay leaves. Cook until chicken is mostly done. Add rice and stir well BEFORE YOU ADD THE WATER. Add water and DO NOT STIR. Cover pot with lid and turn to low, letting it simmer for about the next 40 minutes. Sometimes I give it a stir at this point and let it sit for another 5 minutes.

My family loves this recipe and I love that it all goes in one pot! You can also make it in a dutch oven. It also stays hot for a long period of time, which is great when I don't know when everyone in my family is getting home. It's heaven on a snowy night!

Just made this last night. It doesn't look appetizing in the least, but it's one of my favorite Bolivian foods. My kids love it, and we have it fairly often. It's from Southern Peru/Western Bolivia. It can be served hot or cold, but I prefer it hot.

You'll need two ingredients that you'll have to buy from a latino market:

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Thanks everyone for sharing. Here is one of the two best holiday cookie recipes I know of. The holidays aren't quite the holidays with out them, or says I. Best served with a spiced hot chocolate. It is also perfect for summer, with the nutty orange sweetness taking away a bit of that oppressive heat. Ok, so maybe it is perfect for anytime of the year.

1. Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.

2. Sift the flour, baking powder and salt together.

3. In a mixing bowl with the paddle attachment, cream the butter and sugars on high speed. Add the eggs on low speed, followed by the Irish cream. Then slowly add the flour mixture. Add the white chocolate chips.

4. Use a small scoop to portion out the cookies. Chill for 15 minutes, then bake for 13-15 minutes.

1. Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.

2. Sift the flour, baking powder and salt together.

3. In a mixing bowl with the paddle attachment, cream the butter and sugars on high speed. Add the eggs on low speed, followed by the Irish cream. Then slowly add the flour mixture. Add the white chocolate chips.

4. Use a small scoop to portion out the cookies. Chill for 15 minutes, then bake for 13-15 minutes.

Dumb question maybe, but does the alcohol cook out? And what ethnicity are these, if they have one?

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Dumb question maybe, but does the alcohol cook out? And what ethnicity are these, if they have one?

3 hours ago, Tacenda said:

The amount of alcohol remaining when something is finished cooked depends on three basic things—heat, time, and concentration. Alcohol boils at 173 degrees Fahrenheit. In this case the half cup of Irish Cream will come out to just a hair over half a teaspoon per cookie. With such a low concentration, 15 minutes of cooking at double its boiling temperature, there is only trace amounts (and truthfully, there are trace amounts of alcohol in a lot of food and drinks, even juice) remaining. To offer a comparison, pure vanilla extract typically contains alcohol and has a minimum requirement of 35% alcohol while Irish Cream is somewhere around 17%. Of course you use much less vanilla.

Short answer, yes.

I am not sure they would have an ethnicity. The first one I shared is similar enough to an original recipe I was introduced to in Germany that it makes no difference. So that one would be German, if anything. Somethings have to stay in the family though; I share this one.

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A quick update. I was reminded that the Irish Cream cookie dough is very sensitive to humidity. If you live in damper areas you might need to increase the flour else the cookies spread out and cook more flat. I don't mind, they are still tasty, but some people like beautiful cookies

In any cookie recipe that calls for oatmeal..use leftover cereal crumbs. Crumble up some Rice Krispies, Corn Flakes, and Cheeriosr is great! I love using Frosted Flakes and Honey Nut anything for a little sweetness.